blueberry pineapple popsicles!

Hello hello! I know I was supposed to post this recipe yesterday, my apologies. I wasn’t feeling well and needed to take the day and evening to rest. I cancelled my dancing plans last night and went to bed early. It was just what I needed. I had a very interesting meeting with a macrobiotic counselor yesterday. I am still processing it and will write about it sometime this week. Today I spent my time cooking and napping. It was amazing. I needed a relaxing day at home. I made some delicious enchiladas and millet! The stir fry I made was too salty, I’m going to adjust that recipe and try again tomorrow.

Anyway, I played around with making popsicles on Friday and here is one of my favorites. I wanted to highlight our food focus this month so I used local blueberries, these are SO YUM! Several friends have tried them and loved them. I know you will too! It is a super simple recipe and making your own popsicles is easy. They are great because you can control the ingredients and not add tons of sugar, etc. Plus when you make them with fresh fruit like this the taste is incredible, so sweet and refreshing.

I added a tablespoon of raw honey but you could omit this. I was experimenting and I liked the way it turned out. You could also sub plain water for the almond milk I used. This recipe can easily be doubled to make more popsicles. Mine have kept well in the freezer. It’s  been 3 days and they are still great. If you don’t have a popsicle mold you can always go old school and use paper cups ;)


Blueberry Pineapple Popsicle

makes 6-7 popsicles depending on the size of your molds


Ingredients //

  • 2 c. fresh pineapple, cut into chunks
  • 1 c. fresh blueberries
  • 1/2 c. raw almond milk
  • 1 Tbsp. raw honey


Method //

  1. Blend all ingredients in a high speed blender.
  2. Pour into popsicle molds and freeze for at least 8 hours. To get them out of the molds easily run each popsicle under hot water for 12-15 seconds.


Enjoy these! Let me know if you make them. Have a great week. More soon.



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